Coast Cooking: Fried oysters are wonderful

I think there are few things in this world as good as a perfectly fried oyster.

When you combine that fried oyster with a locally baked po-boy loaf, lots of mayonnaise, and fresh sliced red tomatoes, then a thing of wonder is born.

A word of caution, please do not overcook fried seafood. A big fat oyster, well-breaded, and dropped into hot oil is done in less than one minute. The longer you cook it, the dryer and less appealing it becomes.

FRIED OYSTERS

1 quart drained oysters

1 package dry tempura powder

1 package panko bread crumbs

Tony Chachere's Creole seasoning

Toss the oysters in the tempura powder that has been aggressively seasoned with Tony's, remove excess powder and place on a sheet pan to become tacky. Now toss in the panko, again remove excess, and deep fry in small batches for just less than one minute. Serve at once.

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About Coast Cooking

Coast Cooking is written by Julian Brunt, who comes from a family with deep Southern roots. He is a food writer and photographer with regular columns in the Sun Herald, Mississippi Magazine, South Mississippi Magazine, eat.drink.Mississippi Magazine and See South Mississippi Magazine.